Arnaki Me Patates Sto Fourno (epirotic Lamb And Potato Casserole)

Arnaki me patates sto fourno, or Epirotic Lamb and Potato Casserole, is a traditional dish from the Epirus region of Greece. This hearty and flavorful casserole is perfect for a cozy family dinner or a special occasion.

Arnaki Me Patates Sto Fourno (epirotic Lamb And Potato Casserole)

Ingredients

  • 2 lbs lamb shoulder, cut into chunks
  • 4 large potatoes, peeled and sliced
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the lamb chunks and brown on all sides, about 5 minutes.
  3. Add the chopped onion and minced garlic to the pot. Cook until the onion is soft and translucent, about 5 minutes.
  4. Pour in the white wine and chicken broth, and bring to a simmer. Season with oregano, thyme, salt, and pepper.
  5. Add the sliced potatoes to the pot, arranging them in an even layer over the lamb and onion mixture.
  6. Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 1.5 to 2 hours, or until the lamb is tender and the potatoes are golden and crispy on top.
  7. Serve the Epirotic Lamb and Potato Casserole hot, garnished with fresh herbs if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Oven

Nutritional facts per 1 serving

Calories
380 per serving
Protein
25g
Carbohydrates
30g
Fat
16g

Supplies

Dutch oven Knife Cutting board Measuring cups and spoons

Tools

Oven

Serving suggestions

Serve the Arnaki me patates sto fourno with a side of Greek salad and crusty bread for a complete meal.

Tips & tricks

For extra flavor, you can add a sprinkle of feta cheese on top of the casserole before serving.

Cost

$25